By: CSA Member Rebekah Waldsmith Inspired by: The Recipe Well
Extra Thoughts: This makes a beautiful dish, with minimal effort! Left overs can be stored in an air-tight container for up to 4 days.
Food Prep: You don’t need to use olive oil, the squash is moist enough and cooks well on it’s own. To remove the thyme from the stem, run your thumb and pointer finger down the stem in the opposite direction of the leaves. Use the same method for the kale.The sausage mixture can be prepared ahead of time and stored in the refrigerator.
Ingredients:
- 2 medium acorn squash
- 1 tablespoon olive oil, plus more for brushing onto the squash
- 1 yellow onion, diced
- 1 red bell pepper, diced
- salt and pepper
- 1-2 teaspoons chopped fresh thyme (or half a teaspoon dried)
- 3 cloves garlic, minced
- 1 lb grouund sage sausage, or italian
- 2 cups torn curly kale
- ¾ cup freshly grated parmesan cheese, divided
1. Preheat the oven to 400 °F and line a large baking sheet with parchment paper.
2. Slice a small piece off the top and bottom of the squash so it can sit upright, then slice the acorn squash in half width-wise (not through the stem). Scrape out the seeds.
3. Place the squash halves on the baking sheet and brush with olive oil. Turn upside down (seed side down) and roast for 20-25 minutes or until the squash is fork tender.
4. Over medium heat, heat 1 tablespoon of olive oil in large skillet. Add the onion and bell pepper. Sauté until onion is soften and translucent, about 3-5 minutes. Season with salt and pepper.
5. Add the fresh thyme, then add the minced garlic and sausage. Continue to saute for 8 minutes, or until the sausage is fully cooked..
6. Add the torn kale on top of the sausage mixture and cover the skillet to steam for 1-2 minutes. Stir and re-cover to continue steaming the kale, if necessary. Once the kale is wilted, stir in half the parmesan cheese and remove the pan from heat.
7. Once the squash is done roasting, remove from the oven and turn the heat up to broil. Turn the squash over, bowl side up and divide the filling evenly among them (piling the filling high), then sprinkle on the remaining parmesan cheese.
8. Broil for 2-3 minutes or until the cheese is melted, be careful not to over-brown the squash.